I was informed the other day (not the first time either) that my bread is too sour. This even though a great deal of the sour is reduced by my judicious use of the acid removing properties of baking soda. I asked Shari why she thought it was too sour since she does like some [...]
Archive for March 1st, 2007
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Posted in baking, bread, fermentation on March 1, 2007 | 2 Comments »
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